苹果

Use this method to extend apple season well into the winter.

好的烹饪始于市场,和培养a curiosity about ingredients before you put them into your shopping basket can have more impact on your cooking than any amount of technique or kitchen wizardry.Take apples, for instance. Honestly, they’re the most prosaic of fruits. Not only are they the third most widely grown fruit on the planet (after grapes and bananas), but, thanks to their ability to store and travel well, fresh apples are available year round in nearly every market. But you don't have to be an orchardist to realize that not all apples are the same. Even at the most bare-bones grocery, you'll find a range of shapes, colors, and sizes. If you visit an orchard or a farmer's market during apple season (an unrivaled activity for a fall weekend), you'll discover a dizzying array of varieties in hues from bright cherry red to russet gold, from golf ball to softball size, and many with lyrical names, like Belle de Boskoop, Reinette, and Ambrosia. But no matter where (or when) you shop, it helps to know a thing or two about apple varieties to make the best selection for your recipe.It would be simple if we could divide apples neatly into "cooking" apples and "eating" apples, but in truth most varieties are good for both. It's more a matter of what kind of cooking—or eating—you're after. A more useful distinction may be that drier, firmer apples (like Granny Smith and Northern Spy) tend to hold their shape best after cooking, while juicier, more tender varieties (like McIntosh and Macoun) are more likely to soften into a compote-like consistency. You'll find my cheat sheet for these general characteristics below, but the question of which apples to use when will depend on the results you're after, and which apple flavors you prefer.Many pie pros suggest using a mix of firm and tender apples to create a filling with a perfect balance of chunky and juicy texture. You also want to choose apples with some level of tartness, or a mix of sweet and tart fruit for deeper, more complex flavor. The same goes for crisps and cobblers. If you're making a classic whole baked apple or a French tarte Tatin, you'll want to select apples that won't collapse as they cook (Golden Delicious and Granny Smith are good candidates).In my kitchen, my favorite apple dessert is a pan of butter-roasted apples, because it works with whatever apples catch my eye at the market (with the exception of Red Delicious, which may be the only variety not worth cooking) and because the simple seasoning highlights their intrinsic flavors without masking them. I like to include a tiny bit of Chinese 5-spice because the blend of familiar (clove and cinnamon) with more exotic (star anise, fennel, and Szechuan pepper) adds warmth and complexity. Just take care not to add too much—it should be a backdrop to the other flavorings. The beauty of this recipe is that there's no fussy pastry or batter to weigh things down—or to give me an excuse not to whip this up on a weeknight. I often include a mix of varieties when I make this, and I've yet to find one that doesn't work. It's also a great way to learn firsthand how various apples behave in the kitchen. So the next time you stop by your local farm stand or market, grab a handful of different varieties and use this recipe to give them a taste test. It’s all in the name of research, after all.苹果Shopping Tips:- Choose fruit that feels heavy for its size. Apples should have tight, firm skin with no bruises or soft spots. A ripe apple will have a sweet, fresh aroma.- Apple season in North America starts in August and runs through November. Outside of these months, storage apples are readily available and often in great condition.- The earliest apples tend to be the most tart; fruits become sweeter as the season progresses. Sweetness can also vary from season to season.苹果备忘单：- 坚固的苹果烹饪后保持形状：蜜糖，黄金美味，格兰尼·史密斯，北间谍，粉红色的女士（又名cripps pink），罗马 - 嫩苹果，在烹饪时会倒塌：Cortland，Empire，Gala，Gala，Fuji，Macoun，MacOun，Macoun，Macoun，Macoun，麦金托什苹果烹饪技巧：- 在烹饪之前，请务必品尝一片生苹果。理想情况下，您想要酸与甜度的平衡。如果果实过于酸，则与其他糖（或与更甜的品种结合）平衡；如果太甜了，请加入柠檬汁（或苹果酒醋）。-避免过度奶油的苹果甜点；这样做会使它们压低并破坏果实的细微味道。-苹果果皮通常具有最大的风味。除非果皮超级粗鲁且坚韧，否则请考虑将果实留下。

This mignonette from Food & Wine’s Justin Chapple has the textural sensation of the classic sauce but with a craveable apple and herb flavor.Slideshow: 更多苹果食谱

The key to making delicious applesauce, says butcher Erika Nakamura, is using fresh apples and adding enough lemon juice to offset their sweetness. Adding Chinese five-spice allows for a more savory flavor, which is ideal when serving the applesauce alongside roast meats.Slideshow: 更多苹果食谱

如果您认为为苹果制作很艰难，那么此汇编视频会让您震惊。德赢尤文图斯

美国最畅销的苹果的起源。